Our Master Butchers have hand-prepared these Native Irish Diced Lamb for you to cook simply at home. Our Irish lamb is raised on the open hillsides of Co. Tipperary. Our master butchers prepare it perfectly for you to create wholesome and nourishing slow-cooked stews and casseroles.
Slow down and savour goodness.
Some Simple Steps:
Add oil to a medium/hot saucepan
Flour the lamb pieces
Sear in pan until golden brown
Add chopped vegetables, herbs and garlic
Colour lightly
Add stock
Preheat oven to 180°C
Cook in the oven for 2 hours until soft and tender
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Marbled and Matured, Irish Pork Chops
Our Master Butchers have hand-prepared these Marbled and Matured, Irish Pork Chops for you to cook simply at home. These Irish pork chops are rich in marbling to bring a sweet juiciness. And slow-matured to develop distinctive flavour.
Ready to relish in chop-chop time.
Some Simple Steps:
Add oil to a medium/hot pan
Sear for 4 to 6 mins on each side until cooked through
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 5 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Magically Marbled, Salt-Aged, Rib-Eye Steak
Our Master Butchers have hand-prepared this Magically Marbled, Salt-Aged, Rib-Eye Steak for you to cook simply at home. Prime Irish beef that’s been complexity-aged in a darkened Himalayan salt chamber for 35 days. With rich layers of concentrated flavour and melted marbling.
As if by magic, the perfect steak appears.
Some Simple Steps:
Allow the steak come to room temperature
Add beef dripping to a medium/hot pan
Lightly season the steak with salt and pepper
Sear the steak on a high heat for 3 to 4 mins on each side
For medium rare:
Cook for 3 mins on one side
Cook for 2 mins on one side
Cook for 1 min on the sides
Then:
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 5 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Free-Range, Hand-Cured Iberico Pork
Our Master Butchers have hand-prepared this Free-Range, Hand-Cured Iberico Pork for you to cook simply at home. Our Iberico Pork is raised free-range to deliver a naturally sweet meat with rich marbling. Our artisan butchers hand-cure every piece to bring you a supremely succulent dish.
Ease and enjoyment go hand-in-hand.
Some Simple Steps:
Preheat the fan oven to 180°C
Remove all packaging
Rest in pan with the fatty side facing upwards
Add 250ml of water to the pan
Cook for 50 mins per kg plus 20 mins over
Cook to a core temperature of 75°C
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Native Bacon with a Molasses Dry Cure
Our Master Butchers have hand-prepared this Native Bacon with a Molasses Dry Cure for you to cook simply at home. Our native bacon is reared in Ireland and then dry cured by artisan butchers, in Clonmel. Here they combine salt and cane sugar to give the bacon a delicious molasses richness and depth.
Sweet and smoky slices of perfection.
Some Simple Steps:
Preheat the fan oven to 180°C
Remove all packaging
Rest in pan with the fatty side facing upwards
Add 250ml of water to the pan
Cook for 50 mins per kg plus 20 mins over
Cook to a core temperature of 75°C
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Native Bacon with a Traditional Dry Cure
Our Master Butchers have hand-prepared this Native Bacon with a Traditional Dry Cure for you to cook simply at home. Our native bacon is dry-cured by artisan butchers using a traditional, family cure. Lightly salted to draw out the flavours, gently sugared to enhance the sweet pork notes and rich juiciness.
Make it your new tradition.
Some Simple Steps:
Preheat the fan oven to 180°C
Remove all packaging
Rest in pan with the fatty side facing upwards
Add 250ml of water to the pan
Cook for 50 mins per kg plus 20 mins over
Cook to a core temperature of 75°C
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared these Pigs in Pancetta Blankets for you to cook simply at home. Divine little Irish pork shoulder cocktail sausages hand wrapped in dry-cured Tipperary pancetta.
That’s your fancy starter all wrapped-up.
Some Simple Steps:
Preheat the oven to 180°C
Coom for 20 minutes
It’s that easy for a delicious treat!
Enjoy another delicious meal from James Whelan Butchers!
Our Master Butchers have hand-prepared this Stunning Spiced Beef for you to serve simply at home. Spiced Beef is a true James Whelan Butchers Christmas Tradition. Our master butchers hand cure a beautiful cut of beef and coat it in brown sugar, peppercorns, allspices and berries every day for two weeks.
Make room Ireland’s very own charcuterie.
Some Simple Steps:
Place in a saucepan covered with water
Add chopped vegetables
Add two bay leaves
Boil for 44 minutes per kg and 20 mins over
Leave it to cool in the liquid overnight
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Gold-Star Winning, Salt-Aged, Striploin Steak
Our Master Butchers have hand-prepared this Gold-Star Winning, Salt-Aged, Striploin for you to cook simply at home. Aged in a Himalayan Salt Chamber for over 35 days, this prime Irish beef striploin is a truly timeless and divinely tender steak. Gold-star winning steak, cooked in award-winning beef dripping.
A winner all round.
Some Simple Steps:
Rest to allow meat to come to room temperature for 20 mins
Season with salt
Cook each side untouched on pan for 3 mins
Turn and then cook on each side for a further 2 mins
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 10 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Native Bacon with a Salted Caramel Cure
Our Master Butchers have hand-prepared this Native Bacon with a Salted Caramel Cure for you to cook simply at home. Our native bacon is dry-cured by artisan butchers. In our ageing chamber, sea-salt and soft brown sugar are brought together to infuse the bacon with a divine salted caramel whisper.
Ssssch – or everyone will be wanting some.
Some Simple Steps:
Preheat the fan oven to 180°C
Remove all packaging
Rest in pan with the fatty side facing upwards
Add 250ml of water to the pan
Cook for 50 mins per kg plus 20 mins over
Cook to a core temperature of 75°C
Remove and loosely wrap in tinfoil, shiny side down
Allow to rest for 15 mins before serving
Enjoy another delicious meal from James Whelan Butchers!
How to Cook our Free-Range Two-Cheese, Chicken Italiano
Our Master Butchers have hand-prepared this Free-Range Two Cheese, Chicken Italiano for you to cook simply at home. Free-range, slow-raised, Hubbard Chicken Fillets filled with fragrant, sun-dried tomatoes and cheddar cheese. Served with lashings of award-winning ragu and topped with melting mozzarella.
Buon Appetito, everyone!
Some Simple Steps:
Preheat the fan oven to 180°C
Cover with tinfoil, shiny side down
Cook for 30 mins
Remove tinfoil for the last 10 mins
Enjoy another delicious meal from James Whelan Butchers!
The Perfect Serve – James Whelan Butchers Free-Range Chicken Kebabs with Mediterranean Vegetables
Our Master Butchers have hand-prepared these Free-Range Chicken Kebabs with Mediterranean Vegetables for you to cook simply at home. Delicious pieces of free-range, slow-raised, Hubbard chicken breast, threaded through with Mediterranean vegetables and drizzled with paprika, cumin and garlic.
Stick around for second helpings.
Some Simple Steps:
Preheat grill to 230°C
Place on a tray with with tinfoil
Place under grill for between 10 and 15 mins
Enjoy another delicious meal from James Whelan Butchers!
